Some standard content:
National Standard of the People's Republic of China
Fundamental terms of food industry
Fundamental terms of food industry1 Subject content and scope of application
This standard specifies the basic terms commonly used in the food industry. This standard is applicable to food industry production, scientific research, teaching and other related fields. 2 General terms
2.1 Food
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Substances that can be eaten or drunk by humans, including processed food, semi-finished products and unprocessed food, excluding tobacco or substances that are only used as medicines.
2.1.1 Food of animal origin (animal food) The edible part of an animal body and its products, or processed products made from them as raw materials. 2.1.2 Vegetable food (plant food) The roots, stems, leaves, flowers, fruits, seeds, skins, juices, edible fungi and species of edible plants; or processed products made from them as the main raw materials. 2.1.3 Traditional food traditional food Food with a long production history, processed and manufactured using traditional techniques, reflecting local and/or ethnic characteristics. 2.1.4 Dehydrated food Food made by drying animal and plant materials to varying degrees. Synonym: dehydrated food.
2.1.5 Confectionery
Food with a high sugar content made from sugar, milk, oil, grains, nuts, beans, and fruits as the main raw materials, with spices or other food additives added.
Synonym: sugar food.
2.1.6 Curing food
Food made using the curing process.
Bakery
Food made using the baking process.
2.1.8 Smoking food
Food made using the smoking process.
2.1.9 Puffed food (extruded food) Food produced by puffing.
2.1.10 Quick-frozen food Food produced by quick-freezing.
Canned food
Approved by the State Technical Supervision Commission on June 3, 1994 and implemented on December 1, 1994
GB/T 15091-94
Commercially sterile food produced by processing raw materials or semi-finished products into metal cans, glass bottles or soft packaging containers, and then venting, sealing, heating and sterilizing, cooling and other processes. Synonym: canned food.
2. 1. 12 Convenient food (fast food, prepared food, instant food) Ready-to-eat or partially pre-prepared food produced by industrial processing methods that is easy to circulate, safe and hygienic. 2.1.13 Food of special nutrients Food that meets the nutritional needs of a special group of people by adjusting the composition and/or content ratio of the nutrients in the food. 2.1.13.1 Infantor baby food Food that meets the physiological characteristics and nutritional needs of infants and young children. 2.1.13.2
Nutrient forrified food Food made by fortification technology.
Synonym: nutrient fortified food.
2.1.14 Natural food Natural food
Food that grows in nature and is edible with or without coarse (primary) processing. 2.1.15 Imitation food Food that is made by artificial methods and has sensory characteristics similar to certain natural foods and has certain nutritional values. Synonym: artificial food.
2.1.16 Prepackaged food Food that is prepackaged in containers and is ready to be delivered to consumers. 2.2 Food manufacturing The whole process of processing food raw materials or semi-finished products into substances that can be eaten or drunk by humans. 2.3 Food processing
Various operations to change the shape, size, properties or purity of food raw materials or semi-finished products to make them meet food standards. Food industry
Mainly using products or semi-finished products from agriculture, fishery, animal husbandry, forestry or chemical industry as raw materials, manufacturing, extracting and processing into food or semi-finished products, with a continuous and organized industrial system of economic activities. 2.5 Food resource
Natural substances that contain nutrients, are safe and harmless to humans and animals, and can be used as food or food raw materials. 2.6 New resource for food Newly developed, discovered, and introduced in my country, substances that are not eaten or only eaten in certain areas, and meet the basic requirements of food.
2.7 Raw material
Original materials used in processing food.
2.8 Ingredients
Any substance used in the manufacture or processing of food and present in the final product (including in a modified form). Including water and food additives.
2.8.1 Major ingredient(major material)One or more materials used in large quantities in the processing of food. 2.8.2 Minor ingredient
One or more materials used in small quantities in the processing of food. 2.8.3 Food additivefoodadditive
Chemical synthetic substances or natural substances added to food to improve the quality, color, aroma and taste of food, as well as for the needs of preservation and processing technology.
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2.8.4 Food enrichmentFood additives that are natural or synthetic and fall within the scope of natural nutrients and are added to food to enhance nutritional content. 2.8.5 Processing aid
Substances added to food to meet process specifications or quality requirements during food processing. Added substances are generally not present in the final product, but residues or derivatives are unavoidable. 2.8.6 Enzyme
Biological catalysts produced by living cells. It can change the rate of chemical reactions in food tissues without changing itself. 2.9 List of ingredients A list of all food ingredients arranged in descending order of added amount. 2.10 Formula
A list of all food ingredients and their corresponding added amounts (or proportions). 2.11 Packaging material for food A general term for materials used to make food containers and product packaging. 2.12 Food container Any packaging form (box, barrel, can, bottle, bag, etc.) that fully or partially packages food as a delivery unit, including wrapping paper. 3Flexible package
After filling or taking out the contents, the shape of the container can change. Its materials are generally paper, plastic film, fiber products, aluminum foil and composite materials.
2.14Rigid package
After filling or taking out the contents, the shape of the container does not change basically. Its materials are generally metal, ceramics, glass, cartons, rigid plastics, etc.
2.15Food labelingfood labelling
The text, graphics, symbols, and all instructions on the pre-packaged food container. 2.16Shelf lifedate of minimum durability refers to the period of time during which the quality of food is maintained under the conditions specified on the label. During this period, the food is completely suitable for sale and meets the quality specified on the label or in the product standard; beyond this period, the food can still be eaten within a certain period of time. Synonym: Best before date.
2.17 Use-by date
Refers to the final date on which the food can be eaten under the conditions specified on the label. After this date, the product quality may change, so the food is no longer suitable for consumption.
Synonym: recommended final consumption date.
2.18 Food quality
The sum of characteristics and properties of food that meet specified or potential requirements. Reflects the quality of food. Food quality management food quality control 2.19
All functions and activities necessary to determine and meet food quality requirements. 2.20
Food quality supervision food quality supervision Activities such as evaluation, analysis, and processing of food quality and production conditions in accordance with relevant national laws, regulations and standards (or contracts). Food quality inspection food quality inspection 2.211
Activities to check and verify whether food quality meets standards or relevant regulations. 2.22
Food hygiene (food safety) is the various measures taken to prevent food from being contaminated by harmful substances (including physical, chemical, microbiological and other aspects) in various links such as production, harvesting, processing, transportation, storage and sales, so that food is beneficial to human health and has good quality. Synonym: food safety.
2.23 Food nutrition food nutrition
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The general term for the substances contained in food that can be ingested by the human body to maintain life activities and their characteristics. 2.24 Food composition food composition
The various material components that make up food.
2.25 Food analysis food analysis
The observation, measurement and testing of food quality by sensory, physical and chemical or microbiological methods. 2.26 Food industry standardization In the field of food industry, through the formulation, publication and implementation of standards, unification is achieved to obtain the best order and good social benefits of the food industry.
2.27 Food Standard food standard
The sum of all kinds of standards in the food industry, including food product standards, food hygiene standards, food analysis method standards, food management standards, food additive standards, food terminology standards, etc. 2.27.1 Food Product Standard food product standard stipulates certain or all requirements that food must meet in order to ensure the edible value of food. The main contents of food product standards include: product classification, technical requirements, test methods, inspection rules, and requirements for labeling and marking, packaging, storage, transportation, etc.
2.27.2 Food Hygienic Standard food hygienic standard unified regulations on the hygienic characteristics of food in order to protect human health. 2.27.3 Hygienic Code of Food Factory unified regulations on the hygienic requirements of food enterprises in terms of site selection, design, construction, facilities, equipment, operators, and processes in order to ensure food safety.
2.27.4 Food Analyzing Standard Method Uniform regulations for the determination, testing and measurement of food quality factors, including sensory, physical, chemical, microbiological and biochemical analysis.
2.28 Good Manufacturing Practice (GMP) Mandatory operating specifications that must be followed in the production (processing) of food that meets food standards or food regulations and approved by food hygiene supervision and management agencies. The core of GMP includes: good production equipment and sanitary facilities, reasonable production technology, and perfect quality management and control system.
2.29 Hazard Analysis and Critical Control Point (HACCP) A control method for the production (processing) of safe food: analyze raw materials, key production processes and human factors that affect product safety; determine the key links in the processing process, establish and improve monitoring procedures and monitoring standards, and take standardized corrective measures. Zhou Yi word: HACCP.
2.30 Food Production License food production licence is a certificate issued by the food administration department to allow the production of a certain food after the food production plant's production conditions and technical level have been reviewed. 2.31 Food Product Qualification certificate food product qualification is a certificate issued by the manufacturer to show that a certain food product has been inspected and meets the product standards or relevant regulations. It is a form of food product quality assurance document.
2.32 Food Hygiene License food hygiene license is a license issued by the food hygiene supervision agency in accordance with the Food Hygiene Law and the prescribed procedures to the food producers and operators after they meet the requirements. 2.33 Food Hygiene Qualification certificate food hygiene qualification is a certificate issued by the food hygiene supervision agency after the food or food producers and operators have been analyzed according to the food hygiene standards and the standards have been met.
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2.34 By-product of food industry Non-main products produced in the process of food production or products produced by comprehensive utilization of scraps and waste materials in the production process.
3 Product terms
3.1 Grain
Seeds and fruits of grains and beans, roots and tubers of potatoes, and products processed from these substances. 3.2 Grain product
Food processed with grain as the main raw material. 3.3 Meat product
Food processed with the edible parts of poultry as the main raw material. 3.4 Edible oil and fat General term for edible triglyceride fatty acid esters, divided into animal oils and vegetable oils. Generally, liquid at room temperature is called oil, and solid at room temperature is called fat.
3.5 Sugar
Generally refers to white sugar or soft sugar made from sucrose or beet sugar. Sugar used in the food industry also includes powdered syrup, treacle, glucose, lactose, etc. 3.6 Dairy products
Various products made from cow's milk, goat's milk, etc. as the main raw materials. 3.7 Aquatic products
Food made from edible aquatic plants and animals (fish, shrimp, shellfish, algae, etc.) as the main raw materials. 3.8 Fruit products
Various products made from cultivated or fresh fruits (including pome fruits, drupes, berries, citrus fruits, melons, etc.) as the main raw materials.
3.9 Vegetable productsVegetable productsFood made from fresh vegetables as the main raw materials. 3.10 Vegetable protein foodsVegetable protein foodsVarious products made from edible plants rich in protein as the main raw materials. 3.11 Starch-based product Products made from starch or starchy substances through mechanical, chemical or biochemical processes. 3.12 Egg product Various products made from poultry eggs. 3.13 Pastry Food made from grain, sugar, oil, and eggs through processes such as mixing, shaping, and maturation. 3.14 Candy Solid sweet food made from white sugar starch syrup as the main raw material. 3.15 Condiment (seasoning) A type of auxiliary food widely used in food processing and cooking to remove glaze, remove greasiness, relieve greasiness, enhance flavor, and adjust taste and smell. Such as soy sauce, vinegar, monosodium glutamate, spices, etc. 3. 16 Edible salt (food grade salt) is made mainly of sodium chloride and is used for cooking, seasoning and pickling. It is divided into refined salt, crushed washing salt, common salt and various seasoning salts.
Synonym: table salt.
3.77 Alcoholic drink
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Beverages with an ethanol content of 0.5%~65.50% (V/V). Including various fermented wines, distilled wines and blended wines. 3.18 Non-alcoholic drink (soft drink) Beverages with an ethanol content of less than 0.5% (V/V). Including eight categories: carbonated drinks, fruit juice drinks, vegetable juice drinks, milk drinks, plant protein drinks, drinking natural mineral water, solid drinks and other drinks. Synonyms: non-alcoholic drinks, soft drinks.
3.19 Tea
Drinking products made from fresh leaves of tea trees, containing caffeine, theophylline, tea polyphenols, theanine and other substances. 4 Process terms
raw material handling (raw material cleaning) 4.1 Raw material cleaning
A general term for various methods or processes used to remove impurities entrained in raw materials and dirt on the surface of raw materials. 4.2 Pretreatment of raw material The general term for the preparation process arranged for raw materials before the main processing process in order to adapt the raw materials to the processing requirements and ensure the quality of the finished products. 4.3 Acid treatment
The operation of soaking, spraying or directly adding organic or inorganic acid solutions to raw materials, semi-finished products and finished products to adapt to the processing technology or improve the quality.
4.4 Sulphur treatment Sulphur fumigation or soaking raw materials with sulfurous acid solution or directly adding sulfur-containing compounds to prevent raw materials from browning and achieve the purpose of bleaching and corrosion prevention.
4.5 Alkali treatment
The operation of soaking, spraying or directly adding alkaline solutions to raw materials, semi-finished products and finished products to adapt to the processing technology or improve the quality. 4.6 Grinding
The operation of splitting solid materials into smaller sizes by mechanical methods. 4.6.1 Cracking (crushing) The operation of splitting block or cake-like materials into granules. 4.7
Mashing
The operation of mechanically making fruits and vegetables into pulp and separating the skin, seeds and cores. 4.8Mixing
The operation of stirring and mixing materials by mechanical force, compressed air or ultrasound to make them mixed evenly and enhance heat exchange. 4.9Separation
The operation of separating different substances in food materials according to their characteristics. 4.9.1Centrifugal separationThe operation of separating liquid phase heterogeneous systems by centrifugal force. 4. 9.2
Filtration
The operation of separating solid particles suspended in liquid or gas or separating living biological cells. 4.9.3Membrane separationThe operation of separating components in the fluid by using the difference in permeability of the semipermeable membrane. According to the different driving forces of the process, it can be divided into two categories: membrane processes driven by pressure (ultrafiltration and reverse osmosis) and membrane processes driven by electricity (electrodialysis). 4.10 Screening (sifting)
The operation of separating or grading materials according to particle size using screens of different mesh numbers. Sedimentation
The operation of making solid particles suspended in a fluid (gas or liquid) sink and separate from the whole by using the density difference between particles and fluid. Sedimentation achieved by gravity is called gravity sedimentation; sedimentation achieved by centrifugal force is called centrifugal sedimentation. 39.1
4.12 Concentration
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The operation of removing part of the solvent from the solution is the process of partially separating the uniform mixture of solute and solvent. There are atmospheric pressure heating concentration, vacuum concentration, freeze concentration, crystallization concentration, etc. 4.13 Distillation
Using the difference in volatility of each component in the liquid mixture, the liquid mixture is partially vaporized and the steam is partially condensed to achieve component separation.
4.13.1 Rectification (distilling) is a distillation method that uses reflux to separate liquid mixtures into high-purity components. In the rectification tower, the liquid is repeatedly partially vaporized and partially condensed by contact between the gas and the liquid, so that the liquid mixture is separated into pure components. Synonym: fractional distillation.
4.14 Evaporation
The process of heating a solution to boiling to vaporize and remove part of the solvent in the solution. 4.14.1 Flash evaporation
In order to achieve partial dehydration, the pressure difference generated when a high-pressure, high-temperature liquid suddenly enters a low-pressure space is used to cause the liquid to rapidly vaporize water while releasing sensible heat. 4.15 Ion exchange exchange
The process of using an ion exchanger to exchange ions in a solution in order to separate, purify or refine the mixture.
4.16 Adsorption
The process of using a porous solid as an adsorbent to treat a liquid or gas mixture so that one or more of the components are adsorbed on the solid surface in order to achieve the purpose of separation.
4.17 Absorption
The mass transfer process of dissolving a gas or a component in a gas in a liquid by pressurizing or cooling the gas. 4.18 Deabsorption
The reverse process of adsorption. The process of releasing the adsorbed gas or solute from the adsorbent. Synonym: desorption.
4.19 Drying
The process of removing moisture from food or food materials. There are natural drying (sun drying, air drying) and artificial drying (normal pressure heating drying, vacuum heating drying, infrared drying, microwave drying, freeze sublimation drying, etc.). 4.20 Dehydration
The process of removing water from food or food materials by artificial means. Synonym: artificial drying.
Rehydration
The process of immersing dehydrated food in water for a certain period of time to restore its pre-dehydration properties (volume, color, flavor, texture, etc.).
Extraction
The process of extracting or separating components by impregnating a solid mixture with a solvent or adding it to a liquid mixture by taking advantage of the different solubility of the solvent in the substance.
Synonym: overflow, extraction.
4.23 Pressing
The process of squeezing out the liquid (including water, oil, solvent, etc.) contained in a solid material by using extrusion force. 4.24 Emulsifying
The operation of mixing two immiscible liquids (such as oil and water) to form a colloidal suspension. 393
4.25 Homosenizing
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The process of mechanically breaking (crushing) the fat globules and small solid particles in the liquid to form a uniform mixture of liquid phase (solid-liquid phase). 4.26 Fermentation
Generally refers to the process of using microorganisms to decompose organic matter, generate and accumulate specific metabolites, and generate energy. 4.27 Brewing
The process of using the fermentation of microorganisms to produce fermented food (drinks). 4.28 Gelatinization
The process of heating starch and water to a certain temperature so that the starch granules swell, split, expand in volume, and increase in viscosity sharply, turning into a uniform viscous paste.
4.29 Retrogradatior
The process of slowly cooling the colloidal starch paste for a long time after starch gelatinization to reform the starch granules. Synonym: retrogradation.
4.30 Liquification (liquefaction) 4.30.1 The process of a substance changing from a gaseous or solid state to a liquid state. 4.30.2 The process of using amylase to hydrolyze starch, making its molecular weight smaller and its viscosity drop sharply, thus becoming liquid dextrin. 4.31 Saccharification (conversion) The process of using the catalytic effect of starch uronic acid to decompose starch into low molecular sugars (such as oligosaccharides, glucose, etc.). According to the type of saccharifying agent (catalyst), there are acid saccharification, enzyme saccharification and acid-enzyme saccharification. 4.32 Hydrogenation
Usually refers to the chemical reaction between elemental hydrogen and chemical elements or compounds under certain conditions and in the presence of a catalyst. There are two ways of hydrogenation: ① Hydrogen is added to a compound with double or triple bonds ② Hydrogenation causes molecular cracking. Synonym: add.
4. 33 Tenderization
The process of treating raw materials or semi-finished products such as meat by mechanical, enzyme or electrical methods to make their muscle tissue softer and tenderer. 4.34 Softening
4.34.1 Oil pretreatment process. The plasticity of oil is improved by adjusting the water content and temperature to obtain the best rolling conditions. 4.34.2 The process of removing calcium and magnesium ions from water and reducing water hardness. 4.35 Nutritional fortification (enrichment) The process of adding amino acids, proteins, minerals, trace elements or vitamins to food to supplement the nutrients that have been lost or lacking in the food during processing to improve the nutritional value of the food. 4.36 Extrusion (puffing)
The process of rapidly bringing materials in a high-overflow and high-pressure state to normal pressure, causing the water in the materials to evaporate instantly due to the pressure drop, resulting in the material structure suddenly expanding and becoming spongy. 4.37 Refining
The process of removing impurities and other unnecessary components in a mixture by physical or chemical methods to obtain high-concentration, high-purity products or to standardize product quality.
4.37.1 Refining
A general term for a series of processes to remove solid impurities, free fatty acids, phospholipids, gums, waxes, pigments, odors, etc. contained in vegetable oils. 4.38 Baking
The process of baking food raw materials or semi-finished products to dehydrate and mature them. Synonyms: baking, roasting.
4.39 Smoking
The process of treating food with smoke containing phenol, aldehyde, acid and other components produced by incomplete combustion of wood or sawdust, directly adding fumigants, and giving the product a special flavor of smoked food. 4.40 Refreshment (refreshing) The process of using refrigeration, quick freezing, lighting, atmosphere conditioning or adding food additives to keep the original flavor, shape and nutritional value of food.
4.41 Cold storage
The process of storing food under conditions below room temperature and not below the freezing point of food. Frozen storage
The process of storing food under conditions below the freezing point of food. Synonym: frozen preservation.
4.43 Quick-freezing
The process of using rapid freezing technology to quickly reduce the center temperature of food to below 15℃. storage in controlled atmosphere4.44
Storing food under conditions where the ratio of oxygen, nitrogen and carbon dioxide in the ambient gas and the temperature are different from those in normal atmosphere. Synonym: CA storage.
4.45 Drying preservation (preserved by dehydration; drying process) Dehydrating food or food raw materials by natural drying (drying, air drying) or artificial drying (normal pressure heating drying, vacuum heating drying, infrared drying, microwave freezing, sublimation drying) to reduce the moisture content of food or food raw materials to a level that does not cause the food to rot and deteriorate, so as to achieve the purpose of food preservation.
4. 46 Curing preservation (preserved by curing process) Infiltrating or injecting salt, soy sauce, sugar or organic acid into food tissues to remove part of the moisture or reduce the water activity, creating an environment with higher osmotic pressure, selectively controlling the reproduction of microorganisms, preserving food or improving the flavor of food. Synonym: pickling.
4.46.1 Salting
Preserving food with hot, concentrated salt solution: sometimes concentrated salt solution is also injected into food. Saucing
Preserving food with sauce or soy sauce
4.46.3 Sugaring
Preserving food with sugar or concentrated sugar solution. 4.46.4 Pickling
Preserving food with organic acid solution of a certain concentration, or using lactic acid produced by the fermentation of food itself. 4.46. 5 Cured or pickled with germented grains Treating food with salt, and then pickling it with alcohol or yeast essence after it has spoiled. Irradiation preservation4.47
Preservation method using radiation energy generated by appropriate radiation sources to irradiate food or food raw materials at a safe dose to achieve the purpose of sterilization, insecticide, germination inhibition, and delayed ripening. 4.48 Chemical preservation A preservation method that uses chemical substances to inhibit the reproduction of microorganisms and the activity of enzymes in food, or to slow down the speed of chemical reactions in food, so as to achieve the purpose of preserving food.
4.49 Ripening
4.49.1 The growth of fruits, vegetables and grains to a suitable degree for picking and harvesting. 4.49.2 The process in which livestock become softer, juicier and more delicious in flavor due to a series of biochemical reactions in the muscles after slaughter. 4.50 Maturation
The process of placing plant seeds separated from their mother bodies or fruits and vegetables after picking in a specific environment for a certain period of time to make them more mature.
Sterilization
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The process of killing all microorganisms (including propagules, pathogens, non-pathogens and some spores) in food. 4.51.1 Ultra high temperature short time sterilization is a sterilization method that uses high temperature and short time to kill harmful microorganisms in liquid food. This method can not only maintain the flavor of food, but also kill harmful microorganisms such as pathogens and heat-resistant spore-forming bacteria. The sterilization temperature is generally 130-150℃. The sterilization time is generally a few seconds.
Synonym: UHT sterilization.
4.51.2 Commercial sterilization is a state in which canned food does not contain pathogenic microorganisms or non-pathogenic microorganisms that can reproduce in it at normal temperatures after moderate heat sterilization.
4.52 Disinfection
The operation of destroying, inactivating or removing pathogenic bacteria and harmful microorganisms by physical or chemical methods. Disinfection cannot completely kill bacterial spores. 4.52.1 Pasteurization Heat treatment of food at a relatively low temperature (generally 60-82°C) for a specified period of time to kill the microbial vegetative bodies. It is a method that can achieve the purpose of disinfection without damaging the quality of food. It was invented by French microbiologist Pasteur and got its name.
Synonym: pasteurization.
4.53 Inoculation
The operation of transplanting microorganisms into a culture medium or living organism suitable for growth and reproduction under sterile conditions. 4.54 Cultivation
The process of cultivating microorganisms under a suitable environment. Microbiological contamination (contamination) 4.55
The phenomenon of food being infected by fungi or finding foreign bacteria in pure culture of microorganisms. 4.56 Food packaging (food packing, food package) is the general name for containers, materials and auxiliary materials used in accordance with certain technical methods to protect food products during circulation, facilitate storage and transportation, and promote sales.
Also refers to the operation of applying technical measures in the process of using containers, materials and auxiliary materials to achieve the above purposes. 4.56.1 Vacuum packaging
vacuumpacking
A packaging method that puts food into an airtight packaging container, removes the air inside the container, and makes the sealed container reach a predetermined vacuum degree.
Gas flush packaging (gas packing)）4.56.23
A packaging method that puts food into an airtight packaging container and replaces the original air in the container with carbon dioxide, nitrogen or other inert gases.
4.56.3 Aseptic packaging (aseptic packing) A packaging method that fills sterilized food into an aseptic packaging container under aseptic conditions and seals it under aseptic conditions.
5 Quality, nutrition and hygiene terms
5.1 Nutrients
Substances that promote body growth, development, activity, reproduction, and maintain various physiological activities. Usually divided into proteins, fats, carbohydrates, inorganic salts (minerals), vitamins, water and dietary fiber. 5.2 Protein protein
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Long-chain polymer compound composed of multiple amino acids. Crude protein
The sum of protein and non-protein nitrogen-containing substances in food. The total nitrogen content measured by the Kjeldahl method is generally multiplied by 6.25 to obtain crude protein.
Vegetable protein vegetable protein
Protein contained in plants only contains some essential amino acids for the human body. 5.2.3Animal protein animal protein
Protein contained in animals contains all essential amino acids for the human body. 5.3 Nutritional evaluation of protein nutritional value of protein is determined based on the degree of utilization of protein in food by the human body. 5.4 Protein denaturation protein denaturation phenomenon that the spatial structure and properties of protein molecules change due to physical or chemical factors. 5.5 Complementary action of protein different foods are properly matched to compensate for the lack of essential amino acids in the proteins contained in each food, so as to improve the overall nutritional value of protein.
amino acid
5.6 Amino acids
Organic acids containing amino groups are the basic units of protein. 5.6.1 Essential amino acids Essential amino acids Amino acids that are essential to the human body but cannot be synthesized by itself or the synthesis rate cannot meet the needs of the body and must be supplied by food. They include isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. In addition, histidine is an essential amino acid for infants.
5.7 Fat (oil and fat)
See 3.4.
Synonym: oil and fat.
5.7.1 Crude fat
Substances in food that can be dissolved in ether or petroleum ether. In addition to true fats, it also includes free fatty acids, phospholipids, pigments, waxes, etc. 5.8 Fatty acid
General term for chain carboxylic acids in organic acids. Combined with glycerol to form fat. Divided into saturated fatty acids and unsaturated fatty acids. 5.8.1 Saturated fatty acids Saturated fatty acids Fatty acids without double bonds in the straight chain, such as palmitic acid and stearic acid. 5.8.2 Unsaturated fatty acids Fatty acids with one or more double bonds in the straight chain, such as linoleic acid, linolenic acid, arachidonic acid, etc. 5.9 Carbohydrates Carbohydrates
A general term for polyhydroxy hydrocarbons containing aldehyde or ketone groups and their condensation products and certain derivatives. It is an important nutrient that provides heat energy for the human body.
5.9.1 Effective carbohydrates Carbohydrates other than dietary fiber. Including monosaccharides, disaccharides, polysaccharides (starch, glycogen), etc. Crude fiber
Substances in plant foods that are basically insoluble in organic solvents, dilute acids, dilute alkalis, and cannot be digested or decomposed by the human body. It is composed of cellulose, hemicellulose and lignin. 5.9.3 Dietary fiber dietaryfiber
Carbohydrates contained in plant foods that cannot be decomposed by human digestive enzymes and are indispensable for maintaining human health. Mainly include cellulose, hemicellulose, lignin, pectin, etc. 399
5.10 Mineral mineral matter
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Inorganic chemical elements necessary for maintaining normal physiological functions of the human body, such as calcium, phosphorus, sodium, chlorine, magnesium, potassium, sulfur, iron, zinc, etc. 5.11 Trace element
Necessary for the human body. Trace nutrients measured in micrograms or grams, such as iron, selenium, zinc, copper, iodine, silicon, fluorine, etc. Vitamin itamin
A general term for a class of low-molecular organic compounds necessary for promoting biological growth and development and regulating physiological functions. It is divided into fat-soluble vitamins and water-soluble vitamins.
5.12.1 Liposoluble vitamin (fat soluble vitamin) is a type of vitamin that is soluble in fat but not in water. It includes vitamin A, D, E and K. 5.12.2 Water soluble vitamin is a type of vitamin that is soluble in water, including B vitamins and vitamin C. 5.13 Nutrient requirement is the minimum basic requirement of nutrients that are necessary to maintain normal physiological functions of the human body. 5.14 Recommended daily nutrient allowance (RDA) is the minimum amount of nutrients that the human body needs to maintain normal physiological functions and labor power. 5.15 Nutritional value is the relative index of the content of various nutrients in food and the degree of digestion, absorption and utilization by the body. 5.16 Moisture content
The percentage of water in food to the total mass of food. The existing forms of water in food are free water and bound water. 5.17 Water activity water activity
The ratio of the vapor pressure of the aqueous solution in food to the vapor pressure of pure water at the same temperature. Synonym: water activity.
5.18 Calorie
The energy released when carbohydrates, fats and proteins in food are oxidized and metabolized in the human body. Synonym: thermal energy.
5.19 Solid content solid content, the total residue left after removing the water from the food. b. The solid part of the food containing solid and liquid phases, excluding soluble solids. 5.19.1 Soluble solid soluble solid Substances soluble in water in food.
Insoluble solid insoluble solid
Substances insoluble in water in food.
5.20 Food contamination food contamination The phenomenon that substances that may be harmful to human health are introduced into food during the production and operation of food. 5.20.1 Biological contamination Food contamination caused by harmful microorganisms and their toxins, parasites and their eggs, insects and their excrement. 5.20.2 Chemical contamination Food contamination caused by various harmful metals, non-metals, organic compounds, inorganic compounds. 5.20.3 Radioactive contamination Food contamination caused by artificial radiation sources or mining, smelting, and use of radioactive substances. Heavy metal Heavy metal
Metals with a density greater than 5g/cm2.
5.22 Microbial toxins Microbial toxins 4003 Aseptic packaging (aseptic packing) is a packaging method that fills sterilized food into aseptic packaging containers under aseptic conditions and seals them under aseptic conditions.
5 Quality, nutrition and hygiene terms
5.1 Nutrients
Substances that promote body growth, development, activity, reproduction, and maintain various physiological activities. Usually divided into protein, fat, carbohydrates, inorganic salts (minerals), vitamins, water and dietary fiber. 5.2 Protein
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Long-chain polymer compounds composed of multiple amino acids. Crude protein
The sum of protein and non-protein nitrogen-containing substances in food. The total nitrogen measured by the Kjeldahl method is generally multiplied by 6.25 to obtain crude protein.
Vegetable protein
The protein contained in plants only contains some essential amino acids for the human body. 5.2.3 Animal protein
Protein contained in animals, containing all essential amino acids for the human body. 5.3 Nutritional evaluation of protein Nutritional evaluation The nutritional value of protein is determined based on the degree to which protein in food is utilized by the human body. 5.4 Protein denaturation The phenomenon that the spatial structure and properties of protein molecules change due to physical or chemical factors. 5.5 Complementary action of protein Proper combination of different foods can compensate for the lack of essential amino acids in the proteins they contain, so as to improve the overall nutritional value of protein.
Amino acid
5.6 Amino acids
Organic acids containing amino acids are the basic units of protein. 5.6.1 Essential amino acids Essential amino acids Amino acids that are essential to the human body but cannot be synthesized by itself or the synthesis speed cannot meet the needs of the body and must be supplied by food. They include isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. In addition, histidine is an essential amino acid for infants.
5.7 Fat (oil and fat)
See 3.4.
Synonym: oil and fat.
5.7.1 Crude fat
Substances in food that are soluble in ether or petroleum ether. In addition to true fats, it also includes free fatty acids, phospholipids, pigments, waxes, etc. 5.8 Fatty acid
General term for medium-chain carboxylic acids in organic acids. Combined with glycerol to form fats. Divided into saturated fatty acids and unsaturated fatty acids. 5. 8.1 Saturated fatty acid Saturated fatty acid Fatty acids that do not contain double bonds in the straight chain, such as palmitic acid and stearic acid. 5.8.2 Unsaturated fatty acid Fatty acids that have one or more double bonds in the straight chain, such as linoleic acid, linolenic acid, arachidonic acid, etc. 5.9 Carbohydrates Carbohydrates
A general term for polyhydroxy hydrocarbons containing aldehyde or ketone groups, their polycondensation products and certain derivatives. It is an important nutrient that provides heat energy to the human body.
5.9.1 Effective carbohydrates Carbohydrates other than dietary fiber. Including monosaccharides, disaccharides, polysaccharides (starch, glycogen), etc. Crude fiber
Substances in plant foods that are basically insoluble in organic solvents, dilute acids and alkalis, and cannot be digested or decomposed by the human body. It is composed of cellulose, hemicellulose and lignin. 5.9.3 Dietary fiber
Carbohydrates contained in plant foods that cannot be decomposed by human digestive enzymes and are indispensable for maintaining human health. Mainly including cellulose, hemicellulose, lignin, pectin, etc. 399
5.10 Mineral matter
GB/T15091--94
Inorganic chemical elements necessary for maintaining normal physiological functions of the human body, such as calcium, phosphorus, sodium, chlorine, magnesium, potassium, sulfur, iron, zinc, etc. 5.11 Trace element
Necessary for the human body. Trace nutrient elements measured in micrograms or grams, such as iron, selenium, zinc, copper, iodine, silicon, fluorine, etc. Vitamin itamin
A general term for a class of low-molecular organic compounds necessary for promoting biological growth and development and regulating physiological functions. It is divided into fat-soluble vitamins and water-soluble vitamins.
5.12.1 Liposoluble vitamin (fat soluble vitamin) A vitamin that dissolves in fat but not in water. Including vitamin A, D, E, K. 5.12.2 Water soluble vitamins A class of vitamins that can dissolve in water, including B vitamins and vitamin C. 5.13 Nutrient requirement The minimum basic requirement of nutrients necessary to maintain normal physiological functions of the human body. 5.14 Recommended daily nutrient allowance (RDA) The minimum amount of nutrients required by the human body to maintain normal physiological functions and labor productivity. 5.15 Nutritional value Nutrient value The relative index of the content of various nutrients in food and the degree of digestion, absorption and utilization by the body. 5.16 Moisture content The percentage of water in food to the total mass of food. The existing forms in food are free water and bound water. 5.17 Water activity The ratio of the vapor pressure of aqueous solution in food to the vapor pressure of pure water at the same temperature. Synonym: water activity.
5.18 Calorie
Energy released when carbohydrates, fats and proteins in food are oxidized and metabolized in the human body. Synonym: heat energy.
5.19 Solid content
, the entire residue left after removing the water from the food. b. The solid part of food containing solid and liquid phases, excluding soluble solids. 5.19.1 Soluble solidssolublesolidSubstances in food that are soluble in water.
Insoluble solidsinsoluble solid
Substances in food that are insoluble in water.
5.20 Food contaminationfood contaminationThe phenomenon that substances that may be harmful to human health are introduced into food during the production and operation of food. 5.20.1 Biological contaminationFood contamination caused by harmful microorganisms and their toxins, parasites and their eggs, insects and their excrement. 5.20.2 Chemical contamination Food contamination caused by various harmful metals, non-metals, organic compounds, and inorganic compounds. 5.20.3 Radioactive contamination Food contamination caused by artificial radiation sources or mining, smelting, and use of radioactive substances. Heavy metals Heavy metals Metals with a density greater than 5g/cm2.
5.22 Microbial toxins Microbiat toxins 4003 Aseptic packaging (aseptic packing) is a packaging method that fills sterilized food into aseptic packaging containers under aseptic conditions and seals them under aseptic conditions.
5 Quality, nutrition and hygiene terms
5.1 Nutrients
Substances that promote body growth, development, activity, reproduction, and maintain various physiological activities. Usually divided into protein, fat, carbohydrates, inorganic salts (minerals), vitamins, water and dietary fiber. 5.2 Protein
GB/T 15091—94
Long-chain polymer compounds composed of multiple amino acids. Crude protein
The sum of protein and non-protein nitrogen-containing substances in food. The total nitrogen measured by the Kjeldahl method is generally multiplied by 6.25 to obtain crude protein.
Vegetable protein
The protein contained in plants only contains some essential amino acids for the human body. 5.2.3 Animal protein
Protein contained in animals, containing all essential amino acids for the human body. 5.3 Nutritional evaluation of protein Nutritional evaluation The nutritional value of protein is determined based on the degree to which protein in food is utilized by the human body. 5.4 Protein denaturation The phenomenon that the spatial structure and properties of protein molecules change due to physical or chemical factors. 5.5 Complementary action of protein Proper combination of different foods can compensate for the lack of essential amino acids in the proteins they contain, so as to improve the overall nutritional value of protein.
Amino acid
5.6 Amino acids
Organic acids containing amino acids are the basic units of protein. 5.6.1 Essential amino acids Essential amino acids Amino acids that are essential to the human body but cannot be synthesized by itself or the synthesis speed cannot meet the needs of the body and must be supplied by food. They include isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine. In addition, histidine is an essential amino acid for infants.
5.7 Fat (oil and fat)
See 3.4.
Synonym: oil and fat.
5.7.1 Crude fat
Substances in food that are soluble in ether or petroleum ether. In addition to true fats, it also includes free fatty acids, phospholipids, pigments, waxes, etc. 5.8 Fatty acid
General term for medium-chain carboxylic acids in organic acids. Combined with glycerol to form fats. Divided into saturated fatty acids and unsaturated fatty acids. 5. 8.1 Saturated fatty acid Saturated fatty acid Fatty acids that do not contain double bonds in the straight chain, such as palmitic acid and stearic acid. 5.8.2 Unsaturated fatty acid Fatty acids that have one or more double bonds in the straight chain, such as linoleic acid, linolenic acid, arachidonic acid, etc. 5.9 Carbohydrates Carbohydrates
A general term for polyhydroxy hydrocarbons containing aldehyde or ketone groups, their polycondensation products and certain derivatives. It is an important nutrient that provides heat energy to the human body.
5.9.1 Effective carbohydrates Carbohydrates other than dietary fiber. Including monosaccharides, disaccharides, polysaccharides (starch, glycogen), etc. Crude fiber
Substances in plant foods that are basically insoluble in organic solvents, dilute acids and alkalis, and cannot be digested or decomposed by the human body. It is composed of cellulose, hemicellulose and lignin. 5.9.3 Dietary fiber
Carbohydrates contained in plant foods that cannot be decomposed by human digestive enzymes and are indispensable for maintaining human health. Mainly including cellulose, hemicellulose, lignin, pectin, etc. 399
5.10 Mineral matter
GB/T15091--94
Inorganic chemical elements necessary for maintaining normal physiological functions of the human body, such as calcium, phosphorus, sodium, chlorine, magnesium, potassium, sulfur, iron, zinc, etc. 5.11 Trace element
Necessary for the human body. Trace nutrient elements measured in micrograms or grams, such as iron, selenium, zinc, copper, iodine, silicon, fluorine, etc. Vitamin itamin
A general term for a class of low-molecular organic compounds necessary for promoting biological growth and development and regulating physiological functions. It is divided into fat-soluble vitamins and water-soluble vitamins.
5.12.1 Liposoluble vitamin (fat soluble vitamin) A vitamin that dissolves in fat but not in water. Including vitamin A, D, E, K. 5.12.2 Water soluble vitamins A class of vitamins that can dissolve in water, including B vitamins and vitamin C. 5.13 Nutrient requirement The minimum basic requirement of nutrients necessary to maintain normal physiological functions of the human body. 5.14 Recommended daily nutrient allowance (RDA) The minimum amount of nutrients required by the human body to maintain normal physiological functions and labor productivity. 5.15 Nutritional value Nutrient value The relative index of the content of various nutrients in food and the degree of digestion, absorption and utilization by the body. 5.16 Moisture content The percentage of water in food to the total mass of food. The existing forms in food are free water and bound water. 5.17 Water activity The ratio of the vapor pressure of aqueous solution in food to the vapor pressure of pure water at the same temperature. Synonym: water activity.
5.18 Calorie
Energy released when carbohydrates, fats and proteins in food are oxidized and metabolized in the human body. Synonym: heat energy.
5.19 Solid content
, the entire residue left after removing the water from the food. b. The solid part of food containing solid and liquid phases, excluding soluble solids. 5.19.1 Soluble solidssolublesolidSubstances in food that are soluble in water.
Insoluble solidsinsoluble solid
Substances in food that are insoluble in water.
5.20 Food contaminationfood contaminationThe phenomenon that substances that may be harmful to human health are introduced into food during the production and operation of food. 5.20.1 Biological contaminationFood contamination caused by harmful microorganisms and their toxins, parasites and their eggs, insects and their excrement. 5.20.2 Chemical contamination Food contamination caused by various harmful metals, non-metals, organic compounds, and inorganic compounds. 5.20.3 Radioactive contamination Food contamination caused by artificial radiation sources or mining, smelting, and use of radioactive substances. Heavy metals Heavy metals Metals with a density greater than 5g/cm2.
5.22 Microbial toxins Microbiat toxins 40025 is crude protein.
Vegetable protein
Protein contained in plants only contains some essential amino acids for human body. 5.2.3Animal protein
Protein contained in animals contains all essential amino acids for human body. 5.3Nutritional evaluation of proteinNutritional value of protein is judged according to the degree of utilization of protein in food by human body. 5.4Protein denaturationProtein molecular spatial structure and property change phenomenon under the influence of physical or chemical factors. 5.5Complementary action of proteinProper combination of different foods can make up for the lack of essential amino acids in the proteins contained in each food, so as to improve the overall nutritional value of protein.
Amino acid
5.6Amino acid
Organic acid containing amino group is the basic unit of protein. 5.6.1Essential amino acidessential amino acidessential amino acidessential amino acidessential amino acidessential to human body but cannot be synthesized by itself or the synthesis speed cannot meet the needs of the body, and must be supplied by food. Including isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine. In addition, histidine is an essential amino acid for infants.
5.7 Fat (oil and fat)
See 3.4.
Synonym: oil and fat.
5.7.1 Crude fat
Substances in food that can be dissolved in ether or petroleum ether. In addition to true fat, it also includes free fatty acids, phospholipids, pigments, waxes, etc. 5.8 Fatty acid
General term for medium-chain carboxylic acids in organic acids. Combined with glycerol to form fat. Divided into saturated fatty acids and unsaturated fatty acids. 5. 8. 1 Saturated fatty acid Saturated fatty acid Fatty acids that do not contain double bonds in the straight chain, such as palmitic acid and stearic acid. 5.8.2 Unsaturated fatty acid Fatty acids with one or more double bonds in the straight chain, such as linoleic acid, linolenic acid, arachidonic acid, etc. 5.9 Carbohydrates Carbohydrates
A general term for polyhydroxy hydrocarbons containing aldehyde or ketone groups and their polycondensation products and certain derivatives. It is an important nutrient that provides heat energy for the human body. bzxZ.net
5.9.1 Effective carbohydrates Carbohydrates other than dietary fiber. Including monosaccharides, disaccharides, polysaccharides (starch, glycogen), etc. Crude fiber
Substances in plant foods that are basically insoluble in organic solvents, dilute acids, and dilute alkalis, and cannot be digested or decomposed by the human body. It is composed of cellulose, hemicellulose and lignin. 5.9.3 Dietary fiber
Carbohydrates contained in plant foods that cannot be decomposed by human digestive enzymes and are indispensable for maintaining human health. Mainly including cellulose, hemicellulose, lignin, pectin, etc. 399
5.10 Mineral matter
GB/T15091--94
Inorganic chemical elements necessary to maintain normal physiological functions of the human body, such as calcium, phosphorus, sodium, chlorine, magnesium, potassium, sulfur, iron, zinc, etc. 5.11 Trace element
Necessary for the human body. Trace nutrient elements measured in micrograms or grams, such as iron, selenium, zinc, copper, iodine, silicon, fluorine, etc. Vitamin itamin
A general term for a class of low-molecular organic compounds necessary for promoting biological growth and development and regulating physiological functions. It is divided into fat-soluble vitamins and water-soluble vitamins.
5.12.1 Liposoluble vitamin (fat soluble vitamin) is a vitamin that dissolves in fat but not in water. Including vitamin A, D, E, K. 5.12.2 Water soluble vitamins A class of vitamins that can dissolve in water, including B vitamins and vitamin C. 5.13 Nutrient requirement The minimum basic requirement of nutrients necessary to maintain normal physiological functions of the human body. 5.14 Recommended daily nutrient allowance (RDA) The minimum amount of nutrients required by the human body to maintain normal physiological functions and labor productivity. 5.15 Nutritional value Nutrient value The relative index of the content of various nutrients in food and the degree of digestion, absorption and utilization by the body. 5.16 Moisture content The percentage of water in food to the total mass of food. The existing forms in food are free water and bound water. 5.17 Water activity The ratio of the vapor pressure of aqueous solution in food to the vapor pressure of pure water at the same temperature. Synonym: water activity.
5.18 Calorie
Energy released when carbohydrates, fats and proteins in food are oxidized and metabolized in the human body. Synonym: heat energy.
5.19 Solid content
, the entire residue left after removing the water from the food. b. The solid part of food containing solid and liquid phases, excluding soluble solids. 5.19.1 Soluble solidssolublesolidSubstances in food that are soluble in water.
Insoluble solidsinsoluble solid
Substances in food that are insoluble in water.
5.20 Food contaminationfood contaminationThe phenomenon that substances that may be harmful to human health are introduced into food during the production and operation of food. 5.20.1 Biological contaminationFood contamination caused by harmful microorganisms and their toxins, parasites and their eggs, insects and their excrement. 5.20.2 Chemical contamination Food contamination caused by various harmful metals, non-metals, organic compounds, and inorganic compounds. 5.20.3 Radioactive contamination Food contamination caused by artificial radiation sources or mining, smelting, and use of radioactive substances. Heavy metals Heavy metals Metals with a density greater than 5g/cm2.
5.22 Microbial toxins Microbiat toxins 40025 is crude protein.
Vegetable protein
Protein contained in plants only contains some essential amino acids for human body. 5.2.3Animal protein
Protein contained in animals contains all essential amino acids for human body. 5.3Nutritional evaluation of proteinNutritional value of protein is judged according to the degree of utilization of protein in food by human body. 5.4Protein denaturationProtein molecular spatial structure and property change phenomenon under the influence of physical or chemical factors. 5.5Complementary action of proteinProper combination of different foods can make up for the lack of essential amino acids in the proteins contained in each food, so as to improve the overall nutritional value of protein.
Amino acid
5.6Amino acid
Organic acid containing amino group is the basic unit of protein. 5.6.1Essential amino acidessential amino acidessential amino acidessential amino acidessential amino acidessential to human body but cannot be synthesized by itself or the synthesis speed cannot meet the needs of the body, and must be supplied by food. Including isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine. In addition, histidine is an essential amino acid for infants.
5.7 Fat (oil and fat)
See 3.4.
Synonym: oil and fat.
5.7.1 Crude fat
Substances in food that can be dissolved in ether or petroleum ether. In addition to true fat, it also includes free fatty acids, phospholipids, pigments, waxes, etc. 5.8 Fatty acid
General term for medium-chain carboxylic acids in organic acids. Combined with glycerol to form fat. Divided into saturated fatty acids and unsaturated fatty acids. 5. 8. 1 Saturated fatty acid Saturated fatty acid Fatty acids that do not contain double bonds in the straight chain, such as palmitic acid and stearic acid. 5.8.2 Unsaturated fatty acid Fatty acids with one or more double bonds in the straight chain, such as linoleic acid, linolenic acid, arachidonic acid, etc. 5.9 Carbohydrates Carbohydrates
A general term for polyhydroxy hydrocarbons containing aldehyde or ketone groups and their polycondensation products and certain derivatives. It is an important nutrient that provides heat energy for the human body.
5.9.1 Effective carbohydrates Carbohydrates other than dietary fiber. Including monosaccharides, disaccharides, polysaccharides (starch, glycogen), etc. Crude fiber
Substances in plant foods that are basically insoluble in organic solvents, dilute acids, and dilute alkalis, and cannot be digested or decomposed by the human body. It is composed of cellulose, hemicellulose and lignin. 5.9.3 Dietary fiber
Carbohydrates contained in plant foods that cannot be decomposed by human digestive enzymes and are indispensable for maintaining human health. Mainly including cellulose, hemicellulose, lignin, pectin, etc. 399
5.10 Mineral matter
GB/T15091--94
Inorganic chemical elements necessary to maintain normal physiological functions of the human body, such as calcium, phosphorus, sodium, chlorine, magnesium, potassium, sulfur, iron, zinc, etc. 5.11 Trace element
Necessary for the human body. Trace nutrient elements measured in micrograms or grams, such as iron, selenium, zinc, copper, iodine, silicon, fluorine, etc. Vitamin itamin
A general term for a class of low-molecular organic compounds necessary for promoting biological growth and development and regulating physiological functions. It is divided into fat-soluble vitamins and water-soluble vitamins.
5.12.1 Liposoluble vitamin (fat soluble vitamin) is a vitamin that dissolves in fat but not in water. Including vitamin A, D, E, K. 5.12.2 Water soluble vitamins A class of vitamins that can dissolve in water, including B vitamins and vitamin C. 5.13 Nutrient requirement The minimum basic requirement of nutrients necessary to maintain normal physiological functions of the human body. 5.14 Recommended daily nutrient allowance (RDA) The minimum amount of nutrients required by the human body to maintain normal physiological functions and labor productivity. 5.15 Nutritional value Nutrient value The relative index of the content of various nutrients in food and the degree of digestion, absorption and utilization by the body. 5.16 Moisture content The percentage of water in food to the total mass of food. The existing forms in food are free water and bound water. 5.17 Water activity The ratio of the vapor pressure of aqueous solution in food to the vapor pressure of pure water at the same temperature. Synonym: water activity.
5.18 Calorie
Energy released when carbohydrates, fats and proteins in food are oxidized and metabolized in the human body. Synonym: heat energy.
5.19 Solid content
, the entire residue left after removing the water from the food. b. The solid part of food containing solid and liquid phases, excluding soluble solids. 5.19.1 Soluble solidssolublesolidSubstances in food that are soluble in water.
Insoluble solidsinsoluble solid
Substances in food that are insoluble in water.
5.20 Food contaminationfood contaminationThe phenomenon that substances that may be harmful to human health are introduced into food during the production and operation of food. 5.20.1 Biological contaminationFood contamination caused by harmful microorganisms and their toxins, parasites and their eggs, insects and their excrement. 5.20.2 Chemical contamination Food contamination caused by various harmful metals, non-metals, organic compounds, and inorganic compounds. 5.20.3 Radioactive contamination Food contamination caused by artificial radiation sources or mining, smelting, and use of radioactive substances. Heavy metals Heavy metals Metals with a density greater than 5g/cm2.
5.22 Microbial toxins Microbiat toxins 4001 Crude fat
Substances in food that can be dissolved in ether or petroleum ether. In addition to true fat, it also includes free fatty acids, phospholipids, pigments, waxes, etc. 5.8 Fatty acid
General term for medium-chain carboxylic acids in organic acids. Combined with glycerol to form fat. Divided into saturated fatty acids and unsaturated fatty acids. 5.8.1 Saturated fatty acid Saturated fatty acid Fatty acids that do not contain double bonds in the straight chain, such as palmitic acid and stearic acid. 5.8.2 Unsaturated fatty acid Fatty acids that have one or more double bonds in the straight chain, such as linoleic acid, linolenic acid, arachidonic acid, etc. 5.9 Carbohydrate
General term for polyhydroxy hydrocarbons containing aldehyde or ketone groups, their condensation products and certain derivatives. It is an important nutrient that provides heat energy to the human body.
5.9.1 Effective carbohydrate. Carbohydrates other than dietary fiber. Including monosaccharides, disaccharides, polysaccharides (starch, glycogen), etc. Crude fiber
Substances in plant foods that are basically insoluble in organic solvents, dilute acids, and dilute alkalis, and cannot be digested or decomposed by the human body. It is composed of cellulose, hemicellulose, and lignin. 5.9.3 Dietary fiber
Carbohydrates contained in plant foods that cannot be decomposed by human digestive enzymes and are indispensable for maintaining human health. Mainly including cellulose, hemicellulose, lignin, pectin, etc. 399
5.10 Mineral matter
GB/T15091--94
Inorganic chemical elements necessary to maintain normal physiological functions of the human body, such as calcium, phosphorus, sodium, chlorine, magnesium, potassium, sulfur, iron, zinc, etc. 5.11 Trace element
Necessary to the human body. Trace nutrient elements measured in micrograms or grams, such as iron, selenium, zinc, copper, iodine, silicon, fluorine, etc. Vitamin itamin
A general term for a class of low-molecular organic compounds necessary for promoting biological growth and development and regulating physiological functions. They are divided into fat-soluble vitamins and water-soluble vitamins.
5.12.1 Liposoluble vitamin (fat soluble vitamin) A class of vitamins that dissolve in fat but not in w
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